These breakfast ideas will get you out the door and on your way when time is ticking.

Add frozen berries, a banana and some pineapple to make a smoothie your kids will be happy to guzzle down.

Creamy Smoothies

The basics for a good smoothie are pretty simple. Plus, you can prep these ahead of time in small mason jars or plastic bags and keep them in your fridge or freezer for a pop and blend breakfast option.

Simple Egg Cups

I love eggs for breakfast but don’t always have time to make a hearty omelet before I head out the door. These little nuggets packed with protein and healthy fat are a “cook once and eat all week” food. You can keep them in the refrigerator for up to 4-5 days.

MAKES 8 EGG CUPS

Crack 8 eggs (free range) into a large bowl, add a pinch of sea salt and black pepper. Whisk the eggs and set aside.

Add sautéed veggies to eggs as well as any other ingredients such as goat cheese crumbles, organic turkey bacon, raw cheddar or chives. Mix together and pour into coconut oil greased cupcake tin.

Bake at 350 degrees for 15 minutes or until you can stick a toothpick in the middle without any residue. Let cool and either eat right away or put in a tupperware to store in the refrigerator for up to 4 days.

Here are some of my favorite combinations:

Goat Cheese & Spinach

Chive & Tomato

Cheddar & Mushroom

Overnight Oats

This no-cook breakfast makes morning a breeze! Simply add 1/2 cup of rolled oats to 1 cup of unsweetened almond milk or kefir. From there, the flavor options are endless! Add 1 mashed ripe banana, chia seeds and cinnamon or a handful of blueberries, vanilla extract, coconut shreds and hemp hearts. Place the bowl in the refrigerator (covered with a lid or small plate). In the morning, you have yourself a tasty bowl full of the FFP (Fat, Fiber and Protein) that will keep you satiated all morning long. If you want it warm, feel free to place it in a saucepan on low heat for 5 minutes.

Avocado Egg Boats

Two of my favorite things combined into one easy to tote breakfast! Take one avocado and cut it in half. Remove pit and scoop a little bit out of each half to make room. Crack an egg into each hole and place on a baking sheet. Bake at 350 degrees for 10-15 minutes or until egg white is thoroughly cooked (the yolk can remain runny). Remove from oven, season with sea salt and black pepper. Eat with a spoon or on top of a slice of sprouted toast.

Breakie Bowl

At the beginning of the week, cook up a big batch of your favorite grains: rice, oatmeal, quinoa, millet etc. It will keep fresh in the fridge throughout the week. Each morning, take a cup of cooked grains and reheat them on the stove top with a little water.

Yogurt Sundae

Full fat yogurt parfait made with raw honey, walnuts, cashews and cinnamon. I typically suggest not adding fruit to yogurt as milk and fruit don’t combine very well in the stomach. If you want fruit with your yogurt, eat it first and then eat your yogurt afterwards.

Linda,
Full fat yogurt is best because your body actually needs to fat to help absorb the calcium. Also, non-fat usually will have more sugar in it. The fat in yogurt isn’t the bad fat you should avoid. It is the fat in vegetable oils, hydrogenated oils and soybean oils that are really detrimental. You should check out my post 5 Reasons You Should Give Up Milk. It will give you some more insight on the topic! Thanks for commenting:)